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Utilization of fruit and vegetable pomace as functional ingredient in bakery products: A review

DOI: 10.18805/ajdfr.DR-1369    | Article Id: DR-1369 | Page : 202-211
Citation :- Utilization of fruit and vegetable pomace as functional ingredient in bakery products: A review.Asian Journal of Dairy and Food Research.2018.(37):202-211
Prashant Sahni and D.M. Shere ftech.sahni@gmail.com
Address : Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004, Punjab, India.
Submitted Date : 1-05-2018
Accepted Date : 9-06-2018

Abstract

Dietary fibre is an important component of diet conferring plethora of health benefits and helps in prevention of various diseases. Plant foods are particularly associated with high amounts of dietary fibre. Large amount of pomace produced from juice and wine industries presents cheap source of dietary fibre. Fruit and vegetable pomace represents a novel ingredient for fibre enrichment in bakery products owing to its better functionality due to balanced ratio of soluble/insoluble fibre, better hydration properties, better fermentability and presence of phytochemicals. Source of pomace and its processing to form powder by various pre-treatments, drying techniques and size reduction has influence on its functionality. Fruit and vegetable pomace can be used to improve the functionality of food by the virtue of its functional properties. Variety of fruit and vegetable pomaces are used in wide array of bakery products like biscuits, buns, cookies, crackers, cakes, muffins, wheat rolls and scones.  Fruit pomaces tend to amalgamate well with bakery products and confer them better sensory properties. An important intervention of fruit and vegetable pomace is the improvment of the storage quality of baked products due to its associated antioxidants. Thus, fruit and vegetable pomace can be used as effective functional ingredient for development of fibre rich bakery products. 

Keywords

Bakery Dietary fibre Fruit and vegetable pomace Functionality Valorisation.

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